Oxtail Soup - cooking recipe

Ingredients

3 lbs oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
3 pints beef stock
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1/2 cup chopped tomato (canned is fine)
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
salt, to taste

Preparation

Melt butter, add pieces of tail in a large stockpot.
When the meat begins to brown, add onion.
When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
Remove herbs.
Separate meat of the oxtail from the bones; discard bones.
Reheat soup and serve with a little of the meat in each bowl.